Zuppa Inglese

Method

1. Divide the prepared crema pasticcera into two bowls. Add dark chocolate to one bowl and stir until melted.
2. Cover both bowls with plastic wrap and let cool.
3. In a saucepan, combine 100 g water and 50 g sugar, bring to a boil. Remove from heat, add 80 g Alchermes liqueur, stir, and let cool.
4. Trim the crust from the pan di Spagna and slice into 1 cm thick slices.
5. Line a container with plastic wrap.
6. Place a layer of sponge cake slices at the bottom, pressing to cover completely.
7. Generously soak the sponge cake layer with the bagna (soaking syrup).
8. Spread half of the plain custard over the soaked sponge cake. Optionally add a few chocolate drops.
9. Cover with another layer of sponge cake, press gently, and soak with bagna.
10. Spread the chocolate custard over the sponge cake.
11. Top with a final layer of sponge cake, press, and soak with bagna.
12. Cover the container with plastic wrap and refrigerate for at least 2 hours.
13. Before serving, decorate with whipped cream and chocolate drops.